1-Boil 8 large eggs to your desired doneness, then cool them in ice water and peel under lukewarm running water.

2-In a bowl, combine 1 1/2 pounds ground sausage with 3 tablespoons chopped chives or parsley, 1 1/2 tablespoons mustard, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon ground nutmeg; mix thoroughly.

3-Divide the sausage mixture into 8 equal portions. On a flat surface, place a piece of lightly oiled plastic wrap and press each portion into a 5-6 inch diameter circle.

4-Place one boiled egg in the center of each sausage circle and wrap the sausage around it using the plastic wrap to fully enclose and shape it.

5-Set up three bowls: one with 1 cup all-purpose flour (seasoned with salt and pepper), one with 3 whisked eggs, and one with 1 cup plain breadcrumbs.

6-Coat each sausage-wrapped egg by dredging it first in the seasoned flour, then dipping it in the whisked eggs, and finally rolling it in the breadcrumbs.

7-Refrigerate the coated eggs if not frying immediately.

8-Heat oil to 350-360°F in a deep pan or fryer. Fry each egg, turning to brown evenly, until golden and the sausage reaches an internal temperature of 145°F.

9-Remove with a slotted spoon, drain on paper towels, and keep warm in the oven if needed.

10-Repeat for the remaining eggs.